These Birria Tacos are packed with juicy, slow-cooked beef braised in a rich, flavorful broth made with smoky chilies, tomatoes, and warm spices. The meat is shredded, stuffed into corn tortillas, pan-fried until crispy, and served with the delicious consommé (broth) for dipping. These tacos are the ultimate comfort food and perfect for a crowd!
Why You’ll Love This Recipe
- Juicy & Flavorful – Slow-braised beef absorbs the rich, spiced broth.
- Crispy & Cheesy – Golden, pan-fried tortillas filled with melty cheese.
- Authentic & Traditional – Inspired by Jalisco-style birria, but easy to make at home.
- Perfect for a Party – Great for gatherings, game nights, or family dinners.
- Restaurant-Quality – Tastes just like your favorite taqueria, but made from scratch!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Birria Meat:
- Beef chuck roast (or short ribs, or a mix)
- Dried guajillo chilies (stemmed & deseeded)
- Dried ancho chilies (optional, for depth)
- Dried chipotle chilies (for smokiness)
- Roma tomatoes (roasted or canned)
- Onion (quartered)
- Garlic cloves
- Beef broth
- Apple cider vinegar
- Bay leaves
- Cinnamon stick
- Ground cumin
- Dried oregano
- Smoked paprika
- Cloves (or ground clove)
- Salt & black pepper
For the Tacos:
- Corn tortillas
- Oaxaca cheese (or mozzarella, Monterey Jack)
- Fresh cilantro (chopped)
- White onion (diced)
- Lime wedges
- Oil (for frying)
Directions
Step 1: Prepare the Birria Marinade
- Toast the Chilies – In a dry skillet, lightly toast dried chilies for 30 seconds per side until fragrant.
- Soak & Blend – Soak chilies in hot water for 10 minutes, then blend with roasted tomatoes, garlic, onion, vinegar, and beef broth until smooth.
- Season the Meat – Cut beef into chunks, season with salt, pepper, cumin, oregano, smoked paprika, and cloves.
Step 2: Slow Cook the Birria
- Combine Everything – Pour the blended chili sauce over the beef in a Dutch oven or slow cooker.
- Add Bay Leaves & Cinnamon – Stir and cover.
- Cook Low & Slow –
- Stovetop: Simmer for 3-4 hours.
- Slow Cooker: Cook on low for 6-8 hours.
- Instant Pot: Pressure cook for 45 minutes, then natural release.
Step 3: Shred the Meat & Prepare the Consommé
- Remove the Beef – Once tender, shred the meat using forks.
- Strain the Broth – Remove bay leaves and cinnamon stick; skim off excess fat.
- Adjust Seasoning – Add salt or a splash of vinegar if needed.
Step 4: Make the Birria Tacos
- Dip the Tortillas – Lightly dip tortillas in the birria consommé for extra flavor.
- Assemble the Tacos – Fill each tortilla with shredded beef and cheese.
- Pan-Fry Until Crispy – Heat oil in a skillet and fry tacos until golden and crispy.
Step 5: Serve & Enjoy
- Garnish & Serve – Top with diced onion, cilantro, and a squeeze of lime.
- Dip in Consommé – Serve hot with extra broth for dipping.
Servings and Timing
- Servings: 6-8 tacos
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Total Time: 4 hours
Variations
- Spicy Version – Add extra chipotle chilies or red pepper flakes.
- Pork Birria – Use pork shoulder instead of beef.
- Cheesy Quesabirria – Add extra cheese for a melty, gooey taco.
- Shortcut Method – Use pre-made adobo sauce to speed up prep.
Storage/Reheating
- Refrigeration: Store meat and consommé separately for up to 4 days.
- Freezing: Freeze shredded meat and broth for up to 3 months.
- Reheating: Simmer meat in consommé or reheat in a skillet.
FAQs
What’s the best cut of beef for birria?
Chuck roast, short ribs, or brisket are the best choices for tender, flavorful meat.
Can I make birria in an Instant Pot?
Yes! Pressure cook on high for 45 minutes, then natural release.
What’s the difference between birria and barbacoa?
Birria is stewed in a flavorful broth, while barbacoa is traditionally slow-roasted.
Can I make this ahead of time?
Yes! The flavors get even better when stored overnight.
How do I keep tacos from getting soggy?
Don’t over-dip the tortillas—just a quick dip in the consommé is enough.
What if I can’t find guajillo chilies?
Use ancho chilies or mild dried chilies as a substitute.
Can I use flour tortillas?
Corn tortillas are traditional, but flour tortillas work too!
What cheese works best?
Oaxaca, mozzarella, or Monterey Jack melt beautifully.
How do I make the consommé thicker?
Simmer longer to reduce the broth or blend some of the cooked vegetables.
What drinks pair well with birria tacos?
Try horchata, margaritas, or a cold Mexican beer!
Conclusion
These Birria Tacos are juicy, crispy, and packed with bold flavors, making them the ultimate taco experience. Whether for a special gathering or a weeknight dinner, they’re sure to impress. Try them today and dip into the most flavorful tacos you’ll ever make!
Print
The BEST Birria Tacos
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10–12 tacos 1x
- Category: Main Course
- Method: Slow Braising & Pan Frying
- Cuisine: Mexican
Description
These Birria Tacos are juicy, cheesy, and packed with rich, slow-cooked flavor. Made with tender, braised beef in a smoky, spicy consommé, then fried to crispy perfection with gooey melted cheese, they’re the ultimate taco experience!
Ingredients
For the Birria Meat:
- 3 lbs beef chuck roast (or a mix of beef short ribs & shank for extra richness)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon oil (for searing)
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
For the Birria Sauce (Adobo):
- 4 dried guajillo chilies, stemmed & seeded
- 2 dried ancho chilies, stemmed & seeded
- 2 chipotle peppers in adobo sauce (from a can)
- 2 roma tomatoes, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1 tablespoon vinegar
- 1 tablespoon soy sauce (optional, adds umami)
For the Tacos:
- 12 corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- 1/2 cup fresh cilantro, chopped
- 1/2 white onion, finely diced
- Lime wedges, for serving
Instructions
Step 1: Prepare the Adobo Sauce
- Toast the dried guajillo and ancho chilies in a dry pan for 30 seconds per side until fragrant.
- Place chilies in hot water and soak for 10 minutes until softened.
- Blend chiles, chipotle peppers, tomatoes, garlic, cumin, oregano, cinnamon, paprika, vinegar, and soy sauce until smooth.
- Strain if needed to remove any chili skin pieces.
Step 2: Cook the Birria Meat
- Season beef with salt & pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear meat until browned on all sides.
- Add onions, bay leaves, and blended adobo sauce, along with broth and water.
- Cover and simmer on low heat for 3-4 hours (or in a slow cooker on LOW for 6-8 hours) until meat is fall-apart tender.
- Shred the beef and return it to the consommé.
Step 3: Fry the Birria Tacos
- Heat a pan to medium heat. Dip corn tortillas into the birria consommé to coat.
- Place on the pan and sprinkle cheese, then add shredded birria meat.
- Fold the tortilla and fry until crispy and golden brown, flipping once.
Step 4: Serve & Enjoy!
- Serve tacos hot and crispy, garnished with chopped cilantro, onions, and a squeeze of lime.
- Dip into the rich consommé for the full experience!
Notes
✔ Want a deeper flavor? Add cloves and bay leaves to the adobo sauce.
✔ Prefer a slow cooker? Cook on LOW for 8 hours or HIGH for 4-5 hours.
✔ Spicier version? Add extra chipotles or cayenne pepper.
✔ No dried chilies? Substitute with 2 tablespoons chili powder (not quite the same, but still tasty!).